Tuesday, January 15, 2013

COTM: Allergy Free Black & White Cake

OK so it's not in cupcake form. But there is a story there. See I wanted to go and get a big cupcake pan. But that requires me to go to Joann's and us a coupon. But that would require me putting it into the budget and at the moment that isn't happening. SOOOOOO  I used my 9 inch cake pans, last night I baked two chocolate and two white cakes. I used the Divvies Cookbook, I used their recipes so I won't post them there. Just tell ya this is a great book and a must have. See Amazon had it used for .40 cents. YES you read that right forty cents. Well plus 3.99 shipping. But still a steal. I read the reviews and they were good so I bought it. I have been very happy with it. For the flour I used half Tapioca and half Brown Rice Flour.

Cole LOVES to melt chocolate.

He loves to make frosting.

Apparently watching Frosting is exciting. There are actually three heads in this picture.

Cole spread the frosting.

And added the next layer.

And Frosting and another layer.

Then melted regular chocolate and coconut oil and poured it over the cakes.

Here is the cookbook I used for the cakes.

Got the idea out of the newest Food Network Magazine it's where I got the frosting. I will post below. Although my photo looks nothing like theirs.

Allergy Free Black and White Cake
Cake Recipes from Divvies Bakery Cookbook

Frosting From Food Network's Magazine
Adapted by Marcie Dingerson

8 Ounces of Chocolate
about 1/4 cup coconut oil melted
pinch of salt
about 1 1/2 cups confectioners' sugar
2 tablespoons cocoa
1 teaspoon vanilla
I then added coconut milk until it was spreadable frosting

For the cake topping Just melted chocolate and coconut oil melted and mixed and pour.

This got 6 thumbs up.

Now go and play.